Foodsmiths Cooking Instructions: Bulk Pasta & Rice

Orzo Pasta                                                             

Directions: Bring 8 cups Water and 1 tsp Salt to a boil.  Gradually add 2 cups (or 454g) Orzo Pasta to water.  Bring water back to a full boil.  Cook uncovered for 10 min at full boil, until slightly resistant and elastic.  Drain.  Serve immediately.

Brown Basmati Rice                                                        

Directions: Rinse rice thoroughly under cold running water.  Add 1 cup basmati rice to 2½ cups water.  For softer rice, soak for 20 minutes in water.  Bring to a boil, stir, cover and simmer very gently for 20-25 minutes.  After cooking season lightly according to taste and fork through with a little melted butter or oil.

White Basmati Rice                                                           

Directions: Rinse Rice thoroughly under cold running water.  Add 1 cup Rice into 1 ½ cups Water, in a medium saucepan.  Bring to a boil, stir, cover and simmer gently for 20-25 min.  For softer grain, pre-soak for 20 min.  After cooking, season lightly and add melted butter or oil, according to taste.

Long Grain Brown Rice                            

Directions: Rinse Rice thoroughly under cold running water.  Add 1 cup Rice into 2-2½ cups boiling water and 1 tsp salt (optional).  Cover the pot and lower heat so that water barely simmers.  Cook for 45 minutes or until the grain is tender and the liquid absorbed.

Short Grain Brown Rice                          

Directions: Rinse Rice thoroughly.  Add 1 cup Rice into 2-2½ cups boiling water and 1 tsp salt (optional).  Cover the pot and lower heat so that water barely simmers.  Cook for 45 minutes or until the grain is tender and the liquid absorbed

Forbidden Rice                                                      

Directions: Rinse Rice thoroughly under cold running water.  Add 1 cup Rice into 2 cups of boiling water and 1 tsp salt (optional). Cover the pot and cook on low heat, so the water barely simmers. Cook for 30 minutes or until the grain is tender and the liquid is absorbed.

Jasmine Rice                                                 

Directions: Rinse rice.  Stir 1 cup rice, into 1½ cups water or broth, 1 Tbsp butter and salt to taste.  Bring to a boil, stir once, reduce heat, cover and simmer for 20 minutes.  Remove from heat, let stand covered for 10 minutes.  Fluff with fork.

Long Grain White Rice                                         

Directions: Rinse 1 cup of rice thoroughly.  Add rice to 2 cups boiling water with 1 tsp salt (optional).  Stir and cover with tight lid.  Reduce heat to medium, simmer 15 minutes or until liquid is absorbed.  It is best to add butter after rice is cooked.  Fluff with fork before serving. 

Yields: 4 servings

Sushi Rice

Directions: Bring 3 cups water and 2 cups rice to a boil.  Cover and reduce heat.  Simmer for 15 minutes.  Let stand 10 minutes. Separately, slowly heat 2 Tbsp Rice Vinegar, 2 Tbsp Rice Syrup and 1 tsp Salt until salt and syrup dissolve.  Toss rice lightly with vinegar mixture.

Note: Do not use metal bowls or utensils.

Wild Rice                                                                  

Directions: Rinse rice well.  Add 1 cup wild rice to 3 cups boiling water.  Simmer covered for 5 minutes.  Remove from heat and allow to sit covered for 1 hour.  Drain excess water, stir rice into 3 cups fresh boiling water.  Simmer covered for 25-35 minutes until rice puffs open to reveal white interior.  Drain and season to taste.

Wild & Basmati Rice                                                          

Directions: Rinse Rice thoroughly under cold running water.  Add 1 cup Rice into 3 cups Boiling Water.  Bring back to a boil.  Stir and cover pot with tight lid.  Simmer gently for 30 minutes.  Turn off heat and let stand for 15-20 min.